Sourdough Dog Cookies

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #4706

February 20, 2012

"My pooches like these way better than anything you get out of a store! As with anything I make for them...I try them. If you don't have pumpkin, you can use cheese or anything else that you like. This way you know exactly what they are eating."

Original recipe yields 42 servings


  • Serving Size: 1 (18.8 g)
  • Calories 59.6
  • Total Fat - 2.1 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 7.8 mg
  • Sodium - 25.6 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.3 g
  • Protein - 2.3 g
  • Calcium - 7.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Combine the first 5 ingredients with an electric mixer.

Step 2

Add the oats and as much of the flour as you can until the dough is too hard to mix.

Step 3

Turn dough out onto a floured surface and knead in the remaining flour.

Step 4

Dough should be stiff, but not crumbly.

Step 5

Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.

Step 6

Place on ungreased cookie sheets and bake at 325°F for 20 minutes.

Step 7

Turn biscuits over and bake another 20 minutes.

Step 8

Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.

Step 9

If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.

Tips & Variations

No special items needed.